MENU | DELIVERED SEPTEMBER 1

---

DETOX

 
Heirloom tomato and nectarine salad, with torn basil and mint, sliced red onion and fluffy quinoa, tossed in a zesty lemon vinaigrette

INGREDIENTS

Heirloom tomatoes, nectarine, red onion, quinoa, garlic, lemon juice, lemon zest, red wine vinegar, extra virgin olive oil, mint, basil

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 443kcal; Protein 11.9g; Fat 18.4g; Saturated Fat 2.6g; Total Carbs 62.7g; Fibre 10.5g; Salt 0.5g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Please note: we send harder nectarines to protect them during transit. If it's not quite ripe enough, simply leave out of the fridge in a warm spot for a day or two and return to this recipe once it's ready.
   
   
2. Boil your kettle, then take out a small saucepan and a large mixing bowl.
   
   
3. Pour boiling water from your kettle into one of your saucepans, add the quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente. Once cooked, drain and rinse to cool.
   
   
4. Slice the tomatoes and nectarines into wedges, finely slice the red onion and pick the basil and mint leaves.
   
   
5. Add your tomatoes and red onions to your mixing bowl, along with just enough dressing to coat. Leave it to sit for a few minutes while the quinoa cooks so the tomatoes can release their juices.
   
   
6. Once the quinoa is cooked, drained and cooled, add to the mixing bowl with the nectarines and herbs (reserving a few leaves for garnishing). Add more dressing to taste and give everything a good mix. 
   
   
7. Divide the salad between serving bowls, garnish with your reserved herbs and enjoy!

NOURISH 1

INGREDIENTS

Dried shiitake mushrooms, ginger, garlic, portobello mushrooms, pak choi, red chilli, spring onions, kombu seaweed, white miso (soy), soy sauce, tahini (sesame), vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), udon noodles (wheat flour, water, salt), sesame oil

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 523kcal; Protein 25.3; Fat 11.7g; Saturated Fat 1.5g; Carbs 84.9g; Fibre 11.7g; Salt 2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Please note: the miso tahini broth is a concentrated broth and needs to be diluted with water (see below for quantity) to reach the final volume.
     
2. Boil your kettle, then take out a large frying pan / griddle and two saucepans.
   
   
3. Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.
   
   
4. Empty the miso tahini broth into another saucepan, along with 100ml of water per person. Place the saucepan over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. If the broth has reduced too much or is too rich for your preference, simply add a little extra water to taste. 
   
   
5. Place your griddle over a medium-high heat and add a drizzle of oil. While the pan heats up, slice the pak choi in half lengthways and rub a little oil all over your portobello mushrooms. Add the pak choi halves and mushrooms to your pan and fry for 3-5 minutes on both sides, or until charred and tender. Once the mushrooms are cooked, cut into 0.5cm slices.
   
   
6. Finely slice the red chilli and spring onions.
   
   
7. To serve up, divide the udon noodles between serving bowls, pour over the hot miso tahini broth and top with pak choi and portobello mushroom slices. Garnish with chilli and spring onions. Enjoy!

BBQ jackfruit tacos with pickled cabbage, carrot and red onion, chipotle cashew crema and fresh coriander on soft corn tortillas

INGREDIENTS

Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; Salt 1.5g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Preheat your oven to 200°C, then take out a large roasting tray and a frying pan.
   
   
2. Empty the BBQ jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add a lovely texture to the tacos, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.
   
   
3. When the jackfruit has a few minutes left, heat your tacos by dry frying (without oil) in batches in your frying pan over a medium heat, around 20-30 seconds on each side.
   
   
4. Arrange your warm tacos on serving plates, pile them up with BBQ jackfruit, pickled cabbage, carrot and onion, a few fresh coriander leaves and a dollop of chipotle cashew crema. Enjoy!